Simple Dal
Serves 4-5
A cozy, protein-rich classic made effortless—just stir Bhuna Masala into cooked lentils for deep, slow-cooked flavor.
Ingredients
1 cup of your favorite yellow dal, such as masoor, toor, moong.
½ tsp turmeric
1 tbsp ghee
2 dried red or 2 green chilies
1 tsp cumin seeds
½ cup Bhuna Masala
½ tsp red chili powder
Juice of half a lemon
Salt, to taste
Chopped cilantro, for garnish
Method
Wash and soak the lentils for 30 minutes. Boil the dal in water with turmeric and salt until very soft.
Heat oil/ghee in a saucepan on medium heat, add cumin seeds and chillies to the hot oil. Let the cumin sizzle and brown.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Lower the heat and add red chili powder and salt, cook for 1 minute.
Add the boiled dal, increase heat and cook it down till you're happy with the consistency.
Add lemon juice and garnish with fresh cilantro.
Note: you can zhuzh this dal up as much as you want. You can add curry leaves to the hot oil before adding Bhuna Masala, you can add more spices like coriander powder/cumin powder/kasoori methi. You can also give an additional tarka of chopped ginger garlic and chillies to the dal.
Simple Dal
Serves 4-5
A cozy, protein-rich classic made effortless—just stir Bhuna Masala into cooked lentils for deep, slow-cooked flavor.
Ingredients
1 cup of your favorite yellow dal, such as masoor, toor, moong.
½ tsp turmeric
1 tbsp ghee
2 dried red or 2 green chilies
1 tsp cumin seeds
½ cup Bhuna Masala
½ tsp red chili powder
Juice of half a lemon
Salt, to taste
Chopped cilantro, for garnish
Method
Wash and soak the lentils for 30 minutes. Boil the dal in water with turmeric and salt until very soft.
Heat oil/ghee in a saucepan on medium heat, add cumin seeds and chillies to the hot oil. Let the cumin sizzle and brown.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Lower the heat and add red chili powder and salt, cook for 1 minute.
Add the boiled dal, increase heat and cook it down till you're happy with the consistency.
Add lemon juice and garnish with fresh cilantro.
Note: you can zhuzh this dal up as much as you want. You can add curry leaves to the hot oil before adding Bhuna Masala, you can add more spices like coriander powder/cumin powder/kasoori methi. You can also give an additional tarka of chopped ginger garlic and chillies to the dal.
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